Best Italian Oven Baked Meatballs Recipe

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INGREDIENTS

  • 1 pound lean ground beef, I use 88%
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup fresh grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 small yellow onion, grated (or minced)
  • 2 tablespoons marinara sauce
  • 1 tablespoon chopped fresh rosemary, or dried (see notes)
  • 1 tablespoon chopped fresh parsley, or dried (see notes)
  • 1 tablespoon chopped fresh basil, or dried (see notes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 large egg, slightly beaten

INSTRUCTIONS

  • Preheat oven to 375°F. Prepare a baking sheet by lining it with parchment paper.
  • In a large mixing bowl, combine all ingredients. Mix well, but do not over mix or you will have tough meatballs.
  • Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls and place back onto the baking sheet.

    TIP: If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.

  • Bake for 20-22 minutes, or until the meatballs are browned and cooked through.
  • Remove and transfer to sauce or serve immediately.

DONNA’S NOTES

  1. You can substitute dried herbs and spices for fresh. 1 tablespoon dried Italian seasoning for the fresh herbs, 1 teaspoon garlic powder for the fresh garlic, 1 teaspoon onion powder for the fresh onion.
  2. Nutrition shown is for ONE meatball so that you can adjust serving sizes accordingly.

NUTRITION

Serving: 1 meatball | Calories: 59cal | Carbohydrates: 3g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 162mg | Sugar: 1g | Fiber: 1g | Calcium: 24mg | Iron: 1mg

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